I had the pleasure of attending a Highland Garden Club meeting and a talk by Margie Beck on potager gardening. These are ornamental and edible kitchen gardens, with a little bit of everything. The name comes from the French word for soup, “potage”. I really liked the way she tied local food to soup du jour — you take the empty bowl to the garden. Often people shop at grocery stores and markets with a specific list of ingredients, not seeing what is actually on the table and in season. Of course, the proof is in the biscuits – there was carrot soup, dill biscuits, & amazing jams and jellies to share.
I’m really excited to get going for spring, but we’re in for at least six more weeks of winter says Shubenacadie Sam. I’ve worked out a field plan and made up a brochure for the CSA. The brochure is online – just if you click “CSA” at the top of the page, or here for the .pdf file. The basement is really shining as a cellar, eating potatoes, turnips, squash, and onions from the farm. I keep forgetting about the forlorn beets in the back of the fridge.. maybe borscht tonight.